In a bowl, combine the ground pork, shrimp, red onion, carrots, radish, shiitake mushrooms, and egg and mix until well combined and the consistency is similar to a chunky paste. Season with oyster sauce, five-spice powder, sugar, salt, and pepper. Mix well and let sit for about 15 minutes.
Season the shrimps with salt and pepper. Coat lightly with flour.
Take 2 heaping tablespoons of Relleno mix and shape into an oval. Make a dent in the middle using a finger and place the coated shrimp. Cover the shrimp in the Relleno mix, leave the tail exposed. Dredge the shrimp Relleno in seasoned flour, eggs, and breadcrumbs. Repeat for all.
In a large pot over medium heat, fry the rellenong camaron rebusado in hot oil for about 10 minutes, until cooked through, golden, and crispy.
Serving Size 4-6 servings